Thanksgiving Salad
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The best Thanksgiving salad made with spring mix, roasted butternut squash, pomegranate, pepitas, apple and goat cheese tossed in a simple maple dijon dressing. It’s festive, fresh and the perfect side for your holiday table.
If you’re looking for the best salad for Thanksgiving dinner I’ve got you covered with this vibrant and flavorful Thanksgiving salad!
It’s an ode to autumn, combining seasonal produce like roasted butternut squash, juicy apples, and tangy pomegranate arils. This salad is sure to impress your guests and might just nudge the turkey out of the spotlight!
If you’re looking for more Thanksgiving salads my green bean salad, shaved brussels sprouts salad and beet salad are also favorites of mine! For a simple green salad try my arugula salad or kale salad instead.
“I make this recipe all the time and ADORE it!!!!!!! So so so yummy. I always want to make healthy, easy, tasty meals but so few recipes fit the bill like this one does! This recipe is perfect.”
Why I Love This Thanksgiving Salad
This is the kind of salad that instantly brightens the whole table and adds something fresh to a heavy holiday meal.
- Looks beautiful: The colors make it feel extra festive without any extra work from you.
- So much flavor: The mix of roasted squash, crisp apples, juicy pomegranate and creamy goat cheese makes every bite really fun.
- Easy to prep: You can roast the squash ahead of time and toss everything together right before serving.
- Perfect balance: You get sweetness, crunch, tang and freshness all in one bowl which goes so well with all the classic Thanksgiving dishes.
Ingredients Needed
- spring mix – the base layer of your salad. I like using mixed greens, but feel free to use your favorite leafy green like spinach, kale, arugula or any lettuce.
- pomegranate seeds – adds a splash of color and juicy sweetness.
- pepitas – these add a nice crunch. I like to use roasted and salted pepitas, but raw pepitas are also a great (and healthier option).
- apples – I love adding fresh fruit to my salads and apples hold up nicely. They add a sweet and refreshing bite. I like using Honey Crisp or Pink Lady, but your favorite variety of apple will work nicely.
- goat cheese – adds a creamy tang that pairs well with all the other ingredients.
- butternut squash – we’re tossing chopped butternut squash with oil, cinnamon and maple syrup for a sweet and savory addition, but feel free to skip the cinnamon and maple syrup if you don’t want the added sweetness.
- dressing – a blend of extra virgin olive oil, apple cider vinegar, dijon mustard, maple syrup, sea salt and black pepper, perfectly tying the salad together.
Find the full ingredient list with measurements in the recipe card below.
How to Make This Easy Thanksgiving Salad
Step 1: Start by heating your oven to 400°F. Get your butternut squash peeled, de-seeded, and cubed, then toss it with olive oil, maple syrup, salt, cinnamon, and pepper.
Step 2: Lay out the squash on a parchment-lined baking sheet. Roast for about 30 minutes in the oven, stirring halfway through.
Step 3: While the squash is roasting, mix up your dressing. Just whisk together your olive oil, apple cider vinegar, mustard, maple syrup, salt and pepper in a small bowl or mason jar.
Step 4: In a large salad bowl, create a bed with the spring mix. Add the remaining ingredients on top. Drizzle the dressing over the salad, toss to combine and serve!
Brittany’s Tip For Preparing in Advance
Getting ahead on your Thanksgiving menu can save you a lot of stress, and this salad is ideal for that. Here’s how to prep this salad ahead of time without losing any freshness or flavor:
- Grab pre-washed greens and a container of pomegranate arils to save time.
- Roast the butternut squash 1 to 2 days in advance and keep it in the fridge. Let it sit at room temp before adding it so it does not wilt your greens.
- Make the dressing 3 to 4 days ahead. Store it in the fridge and give it a shake before using.
- Chop the apples the night before. Toss them in a little lemon juice to keep them from browning.
- Store everything in separate airtight containers and assemble the salad just before serving so the greens stay crisp.
Serving Suggestions
If you’re serving this as a Thanksgiving side salad here are some other festive holiday sides to serve at your Thanksgiving dinner:
- Turkey or ham: You can go classic, or if you are cooking for a smaller group try my air fryer turkey breast. For a plant-based main my lentil loaf is always a hit.
- Stuffing: You can never go wrong with a side of stuffing. Try this sourdough stuffing or this delicious wild rice stuffing for a gluten-free option.
- Dinner rolls or cornbread: Something warm and buttery on the table makes everything feel complete. My vegan cornbread is a favorite.
- Casseroles or vegetables: I love making my healthy green bean casserole and healthy sweet potato casserole for Thanksgiving dinner. For some veggie options try my mashed cauliflower, glazed carrots or creamed corn.
- Something sweet: Dessert is non-negotiable on Thanksgiving. Try my healthy pumpkin pie, pecan pie, healthy apple crisp or baked pears.
Storing Leftovers
Salads can be a bit tricky to store once dressed, but don’t let any go to waste! Here’s some tips on how to store any leftovers:
- If you think you’ll have leftovers, only dress what you plan to eat right away. Keep the rest of the salad and the dressing in separate containers so everything stays fresh for the next day.
- If it’s already mixed, store the salad in an airtight container in the fridge and enjoy it within 1–2 days. The greens will soften a bit, but the flavors are still great.
- To perk up a dressed salad the next day, add a squeeze of lemon or a tiny drizzle of olive oil before serving. It brings the flavors back to life.
Frequently Asked Questions
To keep the squash from getting mushy, make sure to not overcrowd the baking sheet while roasting. Spread the pieces out in a single layer to roast evenly. If the baking sheet is too crowded your squash is likely to get mushy.
Yes, you can roast the butternut squash in an air fryer. Set the air fryer to 390°F and cook the squash for about 15 minutes, tossing every 5 minutes until the squash is fork tender and golden. You can also follow my air fryer butternut squash recipe.
Absolutely! All you need to do is skip the goat cheese or use a vegan substitute. All the other ingredients are vegan friendly.
More Thanksgiving Salad Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Thanksgiving Salad
Ingredients
Salad
- 1 5 oz container spring mix
- ½ cup pomegranate arils
- ½ cup salted roasted pepitas
- 2 honey crisp or pink lady apples, chopped into chunks
- 2-3 oz goat cheese
Roasted Butternut Squash
- 1 small-medium butternut squash
- 1 Tablespoon olive oil
- 1 Tablespoon maple syrup
- 1 teaspoon sea salt
- ½ teaspoon cinnamon
- ¼ teaspoon pepper
Dressing
- ¼ cup extra virgin olive oil
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon dijon mustard
- 2 teaspoons maple syrup
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the squash by peeling it, cutting it in half and scraping out the seeds. Cut the squash into 1 inch cubes.
- Add squash to a large mixing bowl along with olive oil, maple syrup, salt, cinnamon and pepper. Toss to combine.
- Spread the cubes onto a baking sheet lined with parchment paper. Roast the squash for about 30 minutes, turning once or twice, until all the pieces are fork-tender and are slightly caramelized. Remove from oven and set aside to cool.
- While squash is roasting make dressing. In a small bowl whisk together dressing by combining olive oil, apple cider vinegar, mustard, maple syrup, sea salt and pepper. Set aside until ready to use.
- In a large salad bowl add a base of spring mix. Top with cooled roasted butternut squash, pomegranate, toasted pepitas and apple chunks. Drizzle dressing over salad and toss to combine. Top with goat cheese and serve!
Notes
- Storage: To keep leftovers fresh, dress only what you’ll eat immediately and store the salad and dressing separately for a crisp salad the next day. If already mixed, place leftovers in an airtight container in the fridge and enjoy within 1-2 days for the best quality.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I made this salad for a southern Thanksgiving. Brought it over to the host family. They all flipped over it!! As a New Yorker, they even named it after me ! They called it the “Empire” salad. It is so yummy!! I tweaked the dressing a bit….
Yay! So glad you loved this recipe, Jill. I love hearing that it was a hit with the whole table and that you put your own spin on the dressing. Thanks so much for making it and for coming back to leave a review!
We loved this salad. It was loaded with all our favorite ingredients. Thank you for sharing
Yay! I’m so glad this salad was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it!
Hi Brittany: I made this salad and it was delicious. I added a tablespoon of home made cranberry sauce to the dressing. The salad was a hit!
Yay! That makes me so happy to hear. I’m so glad this recipe was a hit and the homemade cranberry sauce addition sounds delicious. Thanks for giving it a try and for coming back to leave a review. I really appreciate it!
I make this recipe all the time and ADORE it!!!!!!! So so so yummy. I always want to make healthy, easy, tasty meals but so few recipes fit the bill like this one does! This recipe is perfect.
WOO! Glad you are loving this salad, Helen. I appreciate you taking the time to come back and share your review & star rating, I truly appreciate it!
I make this recipe all the time and ADORE it!!!!!!! So so so yummy. I always want to make healthy, easy, tasty meals but so few recipes are! This recipe is perfect.
Made this for Thanksgiving this year and it was a huge hit! Such a delicious and nutritious flavor combo…and the dressing was A+!! It stayed pretty well the next day too for pairing with leftovers.
YAY! I am SO glad you found this recipe and are loving it. Thank you so much for sharing your review + star rating I really appreciate it!
So so good!! Save it and make it!
Ahh thank you so much! Glad you’re loving this salad, Amelia. Thanks for your review + star rating, I really appreciate it!
Made this recipe for Friendsgiving and everyone loved it! I subbed out the pomegranate and pepitas for craisins and walnuts and it was very good! I will be making it again for Thanksgiving next week!
Excellent! I am SO glad you gave this recipe a try and it was a hit, Lauren. Thank you for your review & star rating, it means so much to me.